- 1 lb Candy Corn (16 oz)
- 1 jar(s) Peter Pan peanut butter, crunchy (16.3 oz)
- 6 oz semi-sweet chocolate chips (about 1 cup)
- 1 Tbsp vegetable shortening
1In a microwave-safe bowl, melt candy corn in microwave on high in 30-second intervals. Stir every 30 seconds until JUST melted and smooth. Make sure not to overheat and stir well after each interval.
2Stir in 1 jar of crunchy peanut butter to melted candy corn until well blended.
3Press mixture into a parchment paper-lined 9 x 13 pan. Allow to cool for at least 5 minutes.
4Melt chocolate chips with 1 TBSP shortening in a double boiler or microwave. (I prefer the double boiler.)
5Pour melted chocolate over candy. Allow chocolate to set before cutting. I usually place it in the refrigerator until the mixture is thoroughly cooled.
6Cut into squares. Enjoy!
7(Optional) Sometimes I drizzle some melted milk chocolate on top of the semi-sweet chocolate after it’s cooled just for decoration.